vegan banana muffins

Healthy vegan paleo banana muffins with chocolate chips in every bite. These paleo banana muffins have no sugar added and are sweetened just with ripe bananas! They&#039;re made with a mix of almond flour and coconut flour to keep them gluten free and taste like your favorite banana bread.

Vegan Paleo Banana Muffins with Chocolate Chips

Wet ingredients

banana (about 2-3 bananas)

almond milk (or coconut milk)

flaxseed meal

almond butter (or sub cashew butter or peanut butter)

coconut oil,

vanilla extract

Dry ingredients

flour

coconut flour

baking soda

cinnamon

salt

dairy free chocolate chips,

Preheat oven to 350 degrees F. Line a muffin tin with 9 muffin liners and spray the inside of the liners with nonstick cooking spray.

In a large bowl, mix together mashed banana, almond milk, flaxseed meal, almond butter, coconut oil and vanilla extract until smooth and well combined.

In a separate bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients and mix well combined. Fold in the chocolate chips. Pour batter evenly into the 9 liners, filling about ¾ cup way through. Add a few more chocolate chips on each muffin. Bake for 18-20 minutes.

Super moist, flavorful vegan banana nut muffins with a crumb top! 30 minutes and one bowl required, and so delicious!

Vegan Banana Crumb Muffins

Tbsp flaxseed meal ((to make flax eggs))

water ((to make flax eggs))

bananas ((don’t worry about measurements – it’s forgiving))

(packed) brown sugar

vegan butter ((such as Earth Balance // oil

tsp vanilla extract

tsp baking soda

tsp sea salt

whole wheat pastry flour ((or unbleached all-purpose))

oats

walnuts ((optional // chopped))

sugar

Tbsp unbleached all-purpose flour

Tbsp vegan butter ((such as Earth Balance))

Preheat oven to 375 degrees F (190 C) and lightly grease a standard size muffin tin (will make 10-11 muffins as original recipe is written // adjust if altering batch size)

Prepare flax eggs by mixing flaxseed meal and water in a large mixing bowl. Let set for 5 minutes.

To the flax egg, add banana and mash, leaving just a bit of texture.

Add brown sugar, baking soda, salt and whisk for one minute.

Stir in vanilla, melted butter and mix.

Add flour and oats and stir with a spoon or spatula until just combined. Lastly, fold in walnuts (optional).

Divide batter evenly among 10-11 muffin tins (adjust if altering batch size), filling a generous 3/4 full (I fill mine practically full for aesthetic effect).

Quickly wipe your mixing bowl and add crumble ingredients. Prepare crumble top by mashing ingredients together with a fork until crumbly like wet sand. Generously top muffins with streusel. You may have leftovers (reserve for future muffins or add to crumbles, pies, quick breads, etc.).

Bake for 17-22 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.

https://www.youtube.com/watch?v=QjKF4BpJkOY

Super moist, flavorful vegan banana nut muffins with a crumb top! 30 minutes and one bowl required, and so delicious!

Full Recipe: https://minimalistbaker.com/vegan-banana-crumb-muffins/
 
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Vegan Banana Crumb Muffins | Minimalist Baker Recipes

Irresistible Vegan Banana Muffins with Sweet Apple Chunks. A super speedy muffin recipe that proves healthy, eggless snacks are far superior to any others!

Irresistible Vegan Banana Muffins with Sweet Apple Chunks

apple ((no need to peel))

ripe banana ((more ripe = more sweet, bananas going brown are best!))

wholemeal flour

olive oil

soy milk

maple syrup

tsp baking powder

coconut flakes

chopped nuts ((e.g. almonds, hazelnuts))

fruit

Preheat the oven to 200C/390F

Wash the apple, cut out the core and dice (no need to peel ‘cos most of the goodies are in the skin) and throw them into a large mixing bowl.

Peel the bananas and mash and mix them with the apple pieces in the bowl. Now add all the other ingredients (throw the optionals in at this point too) and mix well (Kat found it easiest with a big wooden spoon but you can also use a hand mixer, or even just your hands).

Then fill the muffin tray evenly with the mixture and sprinkle some toppings on top for decoration (if required).

Bake for 15-20 min and enjoy!

The BEST Vegan Banana Muffins ever! They are so quick &amp; easy to whip up using just 1 bowl, and are perfect for a weekend breakfast. Add chopped walnuts or chocolate chips.

Quick &amp; Easy Vegan Banana Muffins

banana

non-dairy milk

canola oil

apple cider vinegar

vanilla

all purpose flour

baking powder

chopped walnuts or chocolate chips (plus more for sprinkling on top)

Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and spray them lightly with oil.&nbsp;

Mash the bananas in a large mixing bowl. Measure to make sure you have about 1 1/4 cups mashed banana.&nbsp;

Add the non-dairy milk, oil, sugar, vinegar and vanilla to the bowl and whisk with the bananas until well combined.&nbsp;

To the wet mixture, add the flour, then sprinkle the baking powder and salt on top of the flour. Stir to mix with a large spoon until just combined; be careful not to over mix. Some small lumps are fine.

Fold in chopped walnuts or chocolate chips, if using.&nbsp;Using a 1/4 cup measuring cup, add batter to the liners in the pan almost all the way full. Sprinkle more walnuts/chocolate chips on top if desired.

Bake for 20-24 minutes, until golden on top and a toothpick comes out clean. Let cool for 5 minutes in the pan, then transfer to a cooling rack. Enjoy!

These Chocolate Banana Muffins are fluffy, tender, and made with only 10 plant-based ingredients! Vegan, Gluten-Free, &amp; Refined-Sugar Free.

Chocolate Banana Muffins 

(200 grams) quick-cooking

(45 g) cacao powder (or cocoa)

sea salt

over-ripe bananas

(65 g) nut

(65 g) coconut sugar (or brown)

(120 ml) dairy-free milk

apple cider vinegar (or white vinegar)

chocolate

Preheat the oven to 350F and grease or line a 12-muffin baking tin.

Add the oat flour, cacao powder, baking powder, baking soda, and salt to a large bowl. Whisk well, until fully incorporated and no clumps of cacao powder remain.

Mash the bananas in a medium-sized bowl, then add in the nut butter, sugar, milk, vanilla, and vinegar. Mix well, until a uniform mixture forms, then pour into the bowl of dry ingredients. Stir everything together &#8211; the batter should be relatively thick.

Use a scant 1/2 cup to fill each muffin tin 3/4 of the way up. Sprinkle with chocolate chips if desired, then place the muffins in the middle rack of the oven. Bake for 22 to 25 minutes, until the tops have risen and are slightly firm to the touch.

Remove the muffins from the oven and let sit in the tin for 5 minutes, then carefully use a butter knife to transfer them to a baking rack and let them cool completely. Serve as desired; store leftovers in an airtight container at room temperature for up to 5 days, or store in the freezer for up to two months.

https://content.jwplatform.com/videos/mTpeA7Se.mp4

These Chocolate Banana Muffins are fluffy, tender, and made with only 10 plant-based ingredients! Vegan, Gluten-Free, & Refined-Sugar Free.

Vegan Chocolate Banana Muffins

You don&#039;t want to miss out on these blueberry banana oatmeal muffins! They&#039;re so quick and easy to make (you can make them in one bowl!), they&#039;re naturally gluten-free, vegan, fat-free, nut-free and refined sugar-free!

Easy + Healthy Blueberry Banana Oatmeal Muffins

Medium Ripe Bananas (around 200 grams)

g Yoghurt (1/2 cup)

tbsp Maple Syrup, Agave or Coconut Nectar

Lemon juice and zest (or vinegar)

200 g Oatmeal, blended (2 ½ cups before blending)

tsp Baking Soda

g Blueberries

Preheat your oven to 180°C / 350°F / 160°C fan and lightly grease your muffin tray.

Start by mashing your bananas in a mixing bowl.

Add in your yoghurt, maple syrup, lemon juice and lemon zest and whisk to combine.

Add in your blended oats and baking soda and fold until just combined.

Gently fold in your blueberries.

Evenly distribute your muffin batter into your muffin tray filling them to the top then add some oats or sugar to the top.

Fill any empty holes in your tray halfway with water - this will allow for even baking.

Bake for 15-18 minutes. Insert a skewer after 15 minutes, it should come out with a bit of batter on but not an excessive amount.

Carefully remove from your muffin tray and place on a wired cooling rack to cool.

https://player.vimeo.com/video/717302397?h=0851ae8596&amp;badge=0&amp;autopause=0&amp;player_id=0&amp;app_id=58479

Easy and Healthy Blueberry Banana Oatmeal Muffins! These fluffy muffins are gluten-free, vegan, fat-free, nut-free, refined sugar-free and very delicious!

Blueberry Banana Oatmeal Muffins

These eggless banana muffins are quick and easy vegan muffins made with whole wheat flour, ripe bananas and sugar.

Banana Muffins

whole wheat flour (- 180 grams)

bananas (or 5 medium bananas

lemon juice

vanilla extract (or vanilla powder)

Line a muffin tray with muffin liners. Also preheat the oven to 180 degrees Celsius/356 degrees Fahrenheit for 15 minutes. You can use the same temperature for preheating in the convection mode of a microwave oven.

In a bowl take chopped bananas together with the sugar. Begin to mash the bananas with a fork or a masher till smooth. A few small chunks of bananas are fine. You can also blitz the bananas and sugar in a blender to get a smooth puree.

Add oil. You can also use melted butter instead of oil.

Stir the mixture very well with a wired whisk so that the oil is mixed evenly.

Add vanilla extract or powder and mix to combine evenly.

Then add lemon juice. Mix again very well and keep this wet mixture aside.

Begin to sieve whole wheat flour, baking soda, baking powder, salt directly in the wet ingredients bowl. You can also sieve the dry ingredients in a plate or tray and then add later.

Holding a spatula, with light hands gently fold the dry ingredients with the wet ingredients. Don't over do the folding.

Prep and making batter

Spoon the batter in muffin liners till ¾ of the liners. Using a spatula remove the excess batter from the bowl and add to the muffin liners.

Place the muffin tray in the center rack with both the top and bottom heating elements of an otg.&nbsp;

Bake in the preheated oven at 180 degrees Celsius/356 degrees Fahrenheit for 30 to 35 minutes or till a toothpick inserted comes out clean. The recipe yields 10 regular sized banana muffins. 

Temperatures in ovens differ, so do keep a check while baking. Your oven might bake the muffins in 20 minutes or even 40 minutes.

It took a total of 35 minutes for the muffins to bake in my oven. The tops should be golden. 

The final check is that a tooth pick should come out dry or with fine crumb particles. There should be no stickiness. Use the same temperature for baking in the convection mode of a microwave oven.

Once warm or cooled at room temperature, serve these eggless banana muffins as sweet snack or dessert.

Baking banana muffins

These vegan banana crumb muffins need just a handful of ingredients that you probably have in your pantry already. No weird flours, no flax eggs, no protein powders. With a streusel topping and an optional glaze, these vegan banana muffins look just as good as they taste!

overripe bananas

white sugar (-  0.64)

neutral-flavored oil

vanilla extract (-  0.14)

all-purpose flour (-  0.16)

baking soda (-  0.05)

salt (-  0.05)

all-purpose flour (-  0.03)

brown sugar (-  0.08)

cinnamon (-  0.04)

room temperature vegan butter (-  0.25)

icing sugar (-  0.25)

plant milk (-  0.01)

Preheat the oven to 360 F / 180 C and lightly grease a muffin pan with oil.

Mash the bananas in a bowl. Add the sugar, oil and vanilla and mix well to combine.

In a separate large bowl, combine the flour, baking soda and salt.

In a third bowl, make the crumb by combining all the ingredients and use a fork to cut in the butter until the mixture is crumbly.

When the oven is hot, pour the banana mixture into the flour mixture and mix until just combined. Do not over mix. Fill each cup of the muffin tin. They say you should only fill them ¾ full, I fill them to the top and don’t have a problem with flat muffins, however I get 10 rather than 12 muffins.

Sprinkle the crumb over each muffin and bake for 25 minutes or until a toothpick comes out clean.

Meanwhile, if you are making the glaze (optional) put the icing sugar in a small bowl and add one teaspoon of milk, mix well. If it is too thick, add another teaspoon of milk. Make it thin enough to run off the spoon but not so thin it runs off the muffins too.

Let the muffins cool completely then drizzle over the glaze.

https://content.jwplatform.com/videos/3bhZqrIC.mp4

Banana Crumb Muffins

Moist and delicious vegan banana chocolate chip muffins with simple ingredients. No fancy ingredients are needed, and they&#39;re ready in about 35 minutes! The muffin recipe is dairy-free, egg-free, gluten-free, refined sugar-free, healthy, and easy to make. Perfect for breakfast and dessert!

Vegan Banana Chocolate Chip Muffins

oat flour (gluten-free if needed (see notes))

coconut sugar ((see notes))

tsp salt

dairy-free chocolate chips (+ more for the top)

plant-based milk ((see notes))

small/medium bananas (mashed (see notes))

nut butter ((see notes))

You can watch the video in the post for visual instructions.Line a muffin pan with paper liners and preheat oven to 360 degrees Fahrenheit (ca. 182 °C).

Add the dry ingredients (except chocolate chips) to a large mixing bowl.

Mash the bananas in a different medium-sized bowl with a fork. Add the other wet ingredients and stir until combined. You can also blend all wet ingredients in a blender or food processor.

Add the wet ingredients to the dry ingredients and stir with a whisk. You can also use a hand mixer.

Finally, stir in the dairy-free chocolate chips.

Divide the batter among the wells of the muffin pan. I had enough batter to make 8 muffins.

Bake for about 25 minutes or until you spot cracks on top of the muffins. I also recommend making a toothpick test. Insert a toothpick into the center of one muffin. It should come out almost clean (it&#039;s ok if there are some crumbs attached to the toothpick, but it shouldn&#039;t come out wet).

Let the muffins cool and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Greetings from Italy, Ela
I made them yesterday, It took litterally 40 minutes to make and bake.
I put dates instead of sugar, i sofneted them and blend with bananas to make the paste.
My daughter went crazy, she ate them all and took some to school.
Thank you very much for this recepie I will repeat it as soon as I have new spotted banaans :D

I made these twice this last week - they are wonderful! Used date sugar as the sweetener (the only whole food sweetener that I know of) and added a bit more because of that. I also added some walnuts along with the chocolate chips, a great combination! They are in our regular rotation. I also want to try to use the base to make savory muffins with. Thank you for another wonderfully delicious recipe!

We loved these, delicious and healthy. My kids ate the lot in 5 minutes. 

I used peanut butter, half and half coconut sugar/erythritol and raisins instead of choc chips.
Will def make again! Thank you for a lovely recipe.

These are tasty! I made my own oat flour in my Ninja blender. Maybe not a fine as what you can buy in the store but it worked out well.  I was pleasantly surprised at how these turned out! Thanks for an easy, healthy recipe!

These muffins are the BEST muffins I have ever had, vegan or not. I am vegan and gluten free and loved these, as well as my hubby who is not gluten free but enjoys the vegan recipies from Elavegan. My life is blessed by your journey in making these recipies and sharing them for free!!! I am truly grateful for you, thank you thank you

https://content.jwplatform.com/videos/TnAVzFCk.mp4

Moist and delicious banana chocolate chip muffins with simple ingredients. No fancy equipment needed and ready in about 35 minutes! The recipe is vegan, gluten-free, and super easy to make. These tender banana muffins are great for breakfast or as dessert!

Banana Chocolate Chip Muffins (Vegan, Gluten-Free)

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